Everyone knows butterscotch in Poland. Used during the holidays for baking and more. You will find it, for example, in our post about decorating the Easter Mazurka. But I can’t imagine Christmas without a cake with butterscotch too. That is why we decided to show you the easy way you can go about making this delicious cream.
In addition, we will not show you the one and only correct method, but rather 3 versions of how you can prepare this delicious sweet caramel cream. So what are you waiting for? Get to work!
Vanilla Butterscotch
- 600 g sugar
- 100 ml milk 3.2%
- 200 ml 30% UHT cream
- vanilla pod
- 100 g butter
METHOD:
- We cook sugar with milk, cream and seeds with vanilla sticks in a saucepan with a thick bottom until it turns caramel-coloured (you cannot let the butterscotch to burn, constantly watch and mix it from time to time).
- Finally, add the soft butter, bring to a boil and cook for a while. Then translate into a bowl or jar and cool.
Butterscotch from condensed milk
- canned sweetened condensed milk
METHOD:
- Take off the paper labels from the can.
- Place the can in a pot, pour water over it so that the whole can is covered.
- Cook covered for about 2-2.5 hours on low heat.
- Then cool the can and only then you will be able to open it without damage to your kitchen!
Butterscotch with sea salt
- 500 g sugar
- 200 ml milk 3.2%
- 100 g butter
- 1/2 teaspoon coarse sea salt
Method:
- Cook sugar with milk in a saucepan with a thick bottom, simmer until caramel colour.
- Add soft butter and cook for a while, remove from heat, set aside to cool.
- When the mass cools down a little, add coarse sea salt.
- Put into a jar.
Which version of butterscotch is your favourite? Let us know in the comments!
Send to us photos of your creation and tag us on social media @cravemonkeypl (Twitter, Instagram, Facebook).
